What is Natto?

It’s a much-loved, protein-packed Japanese food standby. It’s also made of slimy, stinky soybeans. By popular request, this week Reactions is all about the chemistry of natto. Subscribe! Facebook! Twitter! Instagram! Tumblr! You might also like: Surströmming: The Secrets of this Stinky Swedish Fish What Are Century Eggs? The Delicious Chemistry of Sushi Better Pancakes Through Chemistry The Smell of Durian Explained (ft. BrainCraft, Joe Hanson, Physics Girl & PBS Space Time) Credits: Producer: Sean Parsons Writer: Alexa Billow Scientific Consultants: Ann Yonetani, PhD; Noriyuki Uemura;